korean

Beef Noodle Soup with Buchu (Sogogi Buchu Guksu)

Name: Beef Noodle Soup with Buchu (Sogogi Buchu Guksu)
Total time: 40 min
Yield: 2 servings
Cuisine: korean
Ingredients: 6 cup Anchovy-Kelp Stock; 1 tsp Salt; 4 oz Buchu (Asian Chives); 3 tbsp Gochugaru (Korean Chili Powder); 2 tbsp Soy Sauce; 1 tbsp Fish Sauce; 1 tsp Sugar; 2 tbsp Sesame Oil; 8 oz Beef (Sirloin or Tenderloin); 2 clove Garlic (minced); 2 tsp Soy Sauce (for beef); 2 tsp Sesame Oil (for beef); 0.25 tsp Black Pepper; 1 tbsp Potato Starch; 1 tbsp Cooking Oil; 8 oz Somycon (Thin Wheat Noodles); 1 tbsp Toasted Sesame Seeds (ground)

A comforting Korean beef noodle soup featuring thin wheat noodles, tender marinated beef, and a vibrant buchu (Asian chives) topping seasoned with chili powder and soy sauce. The rich anchovy-kelp stock provides a deep umami base, making for a flavorful and satisfying meal.

40 min 2 servingsMaangchi Source

Extracted by chinwei271Extracted 30 Jun 2026

Nutrition· per serving · estimated

650

Calories

45g

Protein

60g

Carbs

25g

Fat

Scale recipe

2 servings

Original recipe

Ingredients17 items

Produce

🌿Buchu (Asian Chives)4 oz

🧄Garlic (minced)2 clove

Meat

🥩Beef (Sirloin or Tenderloin)8 oz

Pantry

🍲Anchovy-Kelp Stock6 cup

🍶Soy Sauce2 tbsp

🐟Fish Sauce1 tbsp

🍚Sugar1 tsp

🌰Sesame Oil2 tbsp

🍶Soy Sauce (for beef)2 tsp

🌰Sesame Oil (for beef)2 tsp

🥔Potato Starch1 tbsp

🌻Cooking Oil1 tbsp

🍜Somycon (Thin Wheat Noodles)8 oz

Spices

🧂Salt1 tsp

🌶️Gochugaru (Korean Chili Powder)3 tbsp

🖤Black Pepper¼ tsp

⚪Toasted Sesame Seeds (ground)1 tbsp

Instructions

1
Prepare the anchovy-kelp stock by combining dried anchovies, kelp, radish, shiitake mushrooms, green onion whites, and onion in water. Bring to a boil and simmer until a rich broth is formed. Strain the solids and measure out 6 cups of the stock.
30:00 timer
2
Add 1 teaspoon of salt to the prepared stock and mix well. Set aside.
3
Wash 4 oz of buchu (Asian chives) thoroughly under running water, ensuring all dirt is removed. Pat dry with paper towels.
4
Chop the buchu into 1-inch pieces and place them in a mixing bowl.
5
Season the buchu with 3 tablespoons of gochugaru, 2 tablespoons of soy sauce, 1 tablespoon of fish sauce, 1 teaspoon of sugar, and 2 tablespoons of sesame oil. Mix thoroughly until all ingredients are well combined and the sugar is dissolved. Set aside.
6
Thinly slice 8 oz of beef (sirloin or tenderloin) against the grain.
7
Mince 2 cloves of garlic. Add the minced garlic to the sliced beef.
8
Season the beef with 2 teaspoons of soy sauce, 2 teaspoons of sesame oil, 1/4 teaspoon of black pepper, and 1 tablespoon of potato starch. Mix well by hand until the beef is evenly coated.
9
Heat 1 tablespoon of cooking oil in a pan over medium-high heat.
10
Add the marinated beef to the hot pan and stir-fry until cooked through and slightly browned. Turn off the heat and cover the pan to keep the beef warm.
3:00 timer
11
Grind 1 tablespoon of toasted sesame seeds using a mortar and pestle or a small grinder. Set aside for garnish.
12
Bring a pot of water to a rolling boil. Add 8 oz of somycon (thin wheat noodles) and cook for 3 minutes over medium-high heat, stirring occasionally to prevent sticking. Remove the lid to prevent boiling over.
3:00 timer
13
Drain the cooked noodles and rinse them thoroughly under cold running water, rubbing gently to remove excess starch. This helps keep the noodles firm and prevents them from becoming soggy.
14
Divide the rinsed noodles into two serving bowls. Reheat the anchovy-kelp stock over high heat until boiling.
15
Pour hot stock over the noodles in the bowls, then pour it back into the pot. Repeat this process a couple of times (called 'Toryeom') to ensure the noodles and bowls are thoroughly heated.
16
Top each bowl of hot noodles and broth with a generous portion of the seasoned buchu and cooked beef slices.
17
Garnish with the ground toasted sesame seeds. Serve immediately and enjoy!

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